Pumpkin cupcakes with toasted marshmallow-like frosting

Ingredients:

For cupcakes:

• 2.5 cups premium wheat flour
• 2 tsp ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 2 cups cane sugar
• 4 large eggs
• 220 gr. unsalted melted butter
• 430 g pumpkin puree
• 2 tsp vanilla extract

For the glaze:

• 2/3 cup granulated sugar
• 1/4 tsp cream of tartar
• 4 large egg whites
• 3 g of salt (on the tip of a knife)
• 2 tsp vanilla extract

Preparation:

1. Make the cupcakes: Position oven racks in the upper and lower thirds of the oven; preheat to 180°C. Line two 12-cup silicone or metal muffin tins with paper liners.
   
   Whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves in a medium bowl. Combine the cane sugar, eggs, melted butter, pumpkin puree, and vanilla in a large bowl and whisk until smooth. Add the flour mixture and whisk until combined.
2. Divide the batter among the prepared cupcake liners, filling each about two-thirds full. Bake for 25-30 minutes, until the batter springs back slightly when pressed lightly, rotating the cupcake liners halfway through. Let cool in the pans for 5 minutes, then turn the cupcakes out onto a wire rack to cool completely.
3. Meanwhile, prepare the glaze: Combine granulated sugar, cream of tartar, egg whites, and salt in a large heatproof bowl set over a pan of simmering water (do not let the bowl touch the water).
   
   Stir until the mixture is warm and the sugar has dissolved, 2-3 minutes. Remove the bowl from the pan, add the vanilla, and beat with a mixer on medium-high speed until the glaze cools and forms glossy, thick, firm peaks, 4-6 minutes.
   
   Fill a pastry bag fitted with a large round tip with frosting; pipe frosting onto cupcakes. Brown the frosting with a blowtorch.